In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the broccoli:
Preheat oven to 400 degrees F. Transfer broccoli to a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender. Set aside to cool.
For the sauce:
In a medium sauce pan combine the soy sauce, honey, fish sauce, rice vinegar, garlic, ginger, and brown sugar. Heat over medium high heat for 10-12 minutes, stirring occasionally. The mixture should thicken. Set 1/4 to 1/2 of the sauce aside to drizzle over the chicken after baking.
Transfer chicken to a large sheet pan, drizzle over half of the sauce, toss to combine. Bake at 400 degrees F for 12-14 minutes or until the chicken reaches an internal temperature of 165 degrees F. Set aside to cool.
Portion the rice and broccoli evenly into the 5 containers. Top with the cooked chicken, spoon over the reserved sauce, and top with sesame seeds. Allow to cool completely, seal, and store.